Minestrone Soup

This Italian-inspired minestrone soup is packed with hearty veggies, beans, and pasta— it's comforting, filling, and just the thing for a chilly day.

Course Main Course

Cuisine Italian

Keyword Minestrone Soup

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 225kcal

Author Cathy Pollak

Equipment

measuring cups and spoons
Dutch Oven or large soup pot

Ingredients

1 cup dry ditalini or tubetti pasta, cooked (add to individual bowls)
2 tbsp olive oil
1 large carrot diced
2 large celery stalks, diced
2 tbsp minced garlic
1 can (28 oz) diced tomatoes
1 can (15 oz) fire roasted crushed tomatoes
1 can (15 oz) red kidney beans drained and rinsed
1 can (15 oz) garbanzo beans drained and rinsed
2 tsp onion powder
1-1/2 tsp Italian seasoning
1 tsp dried basil leaves
1/2 tsp red pepper flakes
4 cups (32 oz) low-sodium chicken broth
1 large zucchini, diced
2 tsp rice vinegar
2 cups fresh, uncooked spinach leaves
salt and pepper to taste
Parmesan cheese for garnish

Instructions

Cook the pasta according to package directions, then set aside.
1 cup dry ditalini
Heat olive oil in a large, heavy-bottomed pot over medium heat. Add the carrots and celery, cooking until slightly softened, about 5 minutes. Add the garlic and sauté until just fragrant, about 30 seconds.
2 tbsp olive oil, 1 large carrot, 2 large celery stalks, diced, 2 tbsp minced garlic
Add the tomatoes, beans, spices, and chicken broth, bringing everything to a steady simmer. Reduce the heat to low, cover, and cook for 20 minutes.
1 can (28 oz) diced tomatoes, 1 can (15 oz) fire roasted crushed tomatoes, 1 can (15 oz) red kidney beans, 1 can (15 oz) garbanzo beans, 2 tsp onion powder, 1-1/2 tsp Italian seasoning, 1 tsp dried basil leaves, 1/2 tsp red pepper flakes, 4 cups (32 oz) low-sodium chicken broth
Add the zucchini and rice vinegar, then simmer, covered, for another 10 minutes. Turn off the heat and stir in the spinach. Taste and season with salt and pepper, if desired.
1 large zucchini, diced, 2 tsp rice vinegar, 2 cups fresh, uncooked spinach leaves, salt and pepper to taste
Serve each bowl of soup with 1/4 cup of cooked pasta and a grating of Parmesan on top.
Parmesan cheese for garnish

Notes

For optimal outcomes when preparing this minestrone soup, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition